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Red, white & blue jellies
Serves 2
More effort
Prep:
Cook:
Plus chilling
These glamorous, summery Independence Day jellies really
capture the occasion
Skip to ingredients
- 400g strawberriestrimmed and hulled
- 85g caster sugar
- juice ½ lemon
- 2 gelatine leaves
- 50ml double cream
- 1-2 tsp icing sugar
- handful blueberriesto serve
Nutrition: per serving
- kcal375
- fat14g
- saturates8g
- carbs60g
- sugars60g
- fibre2g
- protein7g
- salt0.1glow
Method
step 1
Place the strawberries, caster sugar and lemon juice in a pan with 100ml water. Bring to the boil, then take off the heat and use a spoon to skim away any scum that rises to the surface. Press the mixture through a fine sieve into a large measuring jug. Fill the jug with boiling water to get 300ml strawberry juice.
step 2
Meanwhile, cover the gelatine with plenty of cold water, then leave to soak for 5 mins until softened. Squeeze out any excess liquid, add leaves into the hot juice, then stir until they dissolve.
step 3
Pour the jelly into serving glasses and leave in the fridge for at least 3 hrs to set. Just before serving, whip the cream with the icing sugar until soft peaks form. Dollop over the jelly and sprinkle with the blueberries to serve.
